Name: Barley couscous & prawn tabbouleh
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 125g barley couscous; zest 1 lemon juice of 0.5; 1 tbsp extra virgin rapeseed oil; ½ small pack dill finely chopped; good handful mint leaves chopped; ½ cucumber chopped; 2 nectarines chopped; 125g peeled prawns or a handful of cashews or pecans for a vegetarian version.

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Barley couscous & prawn tabbouleh

Barley couscous & prawn tabbouleh

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Crunchy cucumber and juicy nectarines add a freshness to this high-fibre, healthy lunch - for a veggie version, swap the prawns for cashews or pecans.

Healthy

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Ingredients

Nutrition

Units:

MetricUS

125g barley couscous
zest 1 lemon

juice of 0.5
1 tbsp extra virgin rapeseed oil
½ small pack dill

finely chopped
good handful mint leaves

chopped
½ cucumber

chopped
2 nectarines

chopped
125g peeled prawns

or a handful of cashews or pecans for a vegetarian version.

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Nutrition: per serving

kcal393

low
fat7g

low
saturates1g
carbs60g
sugars13g
fibre9g
protein17g
salt1g

Method

step 1

Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.
step 2

Toss through the prawns or nuts and serve on plates or pack into lunch containers.

RECIPE TIPS

BUYING PRAWNS

If you don’t mind peeling them, look for Atlantic prawns in their shells, as they are not preserved in a salt glaze like their peeled counterparts – plus, they taste so much sweeter. Buy twice the amount of the peeled weight you require.

WHY CHOOSE BARLEY?

Barley couscous is a high-fibre alternative to refined couscous.

MAKE IT VEGGIE

If you’re vegetarian, add a handful of cashews or pecans instead of the prawns.

Recipe from Good Food magazine, June 2015

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A star rating of 4.8 out of 5.4 ratings

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